Never not in the mood for a burger. The best part about this one? We increased the healthful levels dramatically. The bun is a slice of sweet potato and there's mushrooms in the meat mix. Checkmate.
Makes 4 servings
What you need
2 large portobello mushrooms, stemmed and gills removed, quartered
12 ounces ground beef
3 tablespoons Tessemae’s Matty’s BBQ
coarse salt and freshly ground black pepper
1 tablespoon Tessemae’s Lemon Garlic
2 large sweet potatoes, peeled and cut crosswise into 1/2-inch thick slices
1 cup arugula
1/3 cup Tessemae’s Creamy Ranch
What you do
- Pulse mushrooms in a food processor until finely chopped. Transfer to a bowl, and gently stir together with beef, and Matty’s BBQ Sauce. Form into four ½-inch-thick patties and sprinkle each with salt and pepper.
- Heat Lemon Garlic in a large cast iron pan over medium-high heat. Add patties and cook until browned, about 3-4 minutes per side for medium-rare. Remove from pan and let rest while preparing the “buns”.
- Carefully wipe out pan and return to medium-low heat. Sprinkle the largest 8 sweet potato slices with salt and pepper and add to pan.
- Cover and cook until lightly browned, about 5 minutes per side. Arrange burgers on sweet potato “buns” then top with arugula and drizzle with Creamy Ranch.